Ingredients
Units
Scale
Salad:
- 1 cup cooked quinoa
- 2 bundles dinosaur kale, massaged, chopped
- 1 tbsp olive oil
- 1/2 cup dried cranberries
- 1/2 cup toasted sliced almonds
- 2 tbsps fresh chopped dill
- 1/3 cup goat cheese, feta cheese, or vegan feta etc
Dressing:
- 2 tbsps balsamic vinegar
- 2 tsps balsamic glaze (optional)
- 1 tbsp dijon
- 1/4 cup vegan sour cream
- 1/3 cup olive oil
- salt & pepper as needed
Tofu Feta: (optional)
- 1 block firm tofu, drained, cubed
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 tbsp fresh oregano
Instructions
- Tofu Feta, optional: You can make Tofu Feta or simply use goat cheese or feta cheese! Drain and cube the tofu. Add to a jar with the other ingredients, store in the fridge for up to 2-3 weeks. The longer you store the more firm the texture is, which is better! You can also remove the fresh oregano after a few days to further increase the shelf life of the tofu feta.
- Salad: Wash the kale and massage w/olive oil and lemon juice (optional) to loosen the fibers. Slice and combine with remaining salad ingredients. If cranberries are too dry you can rehydrate them by simply placing them in water and popping in the microwave for 10 seconds. Drain and toss in.
- Salad Dressing: Combine all of the salad dressing ingredients, whisk until smooth. Chill, then serve!
Notes
Other items you can throw in: Avocado & Sliced Red Onion
- Prep Time: 15 minutes
- Category: Salad
- Cuisine: Lunch/Dinner/Side
Nutrition
- Serving Size: 2